Warm Sticky Date Cake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan with 1 tablespoon butter and line the bottom with parchment paper for easier removal.

Soak dates

Place the chopped dates in a heatproof bowl, sprinkle the baking soda over them, then pour 1 cup boiling water on top. Stir briefly and let sit for 10 minutes to soften and cool slightly. The baking soda will help break down the dates and create a tender crumb.

Cream butter and sugar

In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar until pale and fluffy, about 2–3 minutes using an electric mixer on medium speed (or vigorous whisking by hand).

Add egg and vanilla

Beat in the egg until incorporated, then stir in 1 teaspoon vanilla extract.

Combine dry ingredients

Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl to ensure even distribution.

Combine soaked dates and batter

With the mixer on low, add half the dry mixture to the creamed butter and sugar, followed by half the 1/2 cup buttermilk, mixing just until combined. Add the remaining dry mixture and remaining buttermilk, mixing until a smooth batter forms. Fold in the softened date mixture (including any liquid) gently with a spatula until evenly distributed. Batter will be fairly thick and moist.

Bake

Spoon the batter into the prepared pan, smooth the top, and bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not raw batter). Allow the cake to cool in the pan for 10 minutes.

Turn out

Run a knife around the edge, invert the cake onto a wire rack, remove parchment, then turn right-side-up. Keep the cake warm while you prepare the sauce, or place on a serving plate if serving at room temperature.

Melt butter and sugar

In a medium saucepan over medium heat, combine 1/2 cup unsalted butter and 3/4 cup packed light brown sugar. Stir frequently until the butter melts and the sugar dissolves, about 2–3 minutes. Do not let it boil vigorously.

Add cream and simmer

Carefully stir in 3/4 cup heavy cream. Increase heat slightly and bring to a gentle simmer, stirring constantly. Allow the sauce to simmer for 3–5 minutes so it thickens slightly. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. If you prefer a thinner sauce for pouring, add 1–2 tablespoons additional cream.

Finish and keep warm

Keep the sauce warm over very low heat or transfer to a small warmed bowl. The sauce will thicken further as it cools; if it becomes too thick, whisk in a tablespoon of hot water or cream to loosen before serving.

Serve

Place slices of the warm cake on plates, spoon generous amounts of sticky toffee sauce over each slice so some soaks into the cake. Top with a spoonful of vanilla ice cream or whipped cream if using. Serve immediately while warm.

Storage

Store leftover cake (without sauce) wrapped in plastic or in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Store sauce in a sealed jar in the refrigerator for up to 2 weeks; gently reheat before serving.